BUSINESS PLAN 'Vegetarian restaurant' (with financial model)
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The project’s idea: an opening of the cafe-restaurant of vegetarian orientation in Moscow, Russia.
Additional goals of the project:
Project’s competitive sphere
The project’s competitive sphere is presented by 4 specialized establishments:
There will be presented first courses, second courses, appetites and desserts, drinks in the menu of “Green Cuisine” restaurant:
In the context of a project the realization of a several main courses is presumed:
1. The establishment of catering (vegetarian restaurant).
2. The shop for prepared and freeze products.
3. Pastry to order.
4. Organization of special events and celebrations.
5. Home delivery, office delivery (cafe menu + pizza and sushi).
6. Take-out food.
7. Business-lunch.
8. Pastry delivery to other shops.
Idea of cafe-restaurant
The aim of the project is establishing of the vegetarian fast service cafe-restaurant in Moscow. The needs of a target audience of restaurant’s conception, positioned as a vegetarian, require the maintenance of the strict rules. Primarily, the dishes should be cooked considering the canons of vegetarianism that is a removal of products of animal origin from the menu.
Parameters of products sold
All products and dishes presented for realization should be cooked without using products of animal origin themselves or during the process of preparation.
Products suppliers will be subjected to thorough selection to correspond to the café’s requirements. The priority on products’ delivery will be given to small private farming enterprises. There is also considered a variant of self-contained growing of vegetables (cucumbers, tomatoes, cabbage, greens, etc.).
The project’s idea: an opening of the cafe-restaurant of vegetarian orientation in Moscow, Russia.
Additional goals of the project:
- popularization of the vegetarianism as an element of healthy nutrition;
- generation of the entire culture of the vegetarianism as a trend;
- meet the demand for vegetarian cuisine (due to the lack of specialized establishments of catering), provide the audience with the quality products.
Project’s competitive sphere
The project’s competitive sphere is presented by 4 specialized establishments:
- cafe-restaurant «Receptor»;
- culinary association «Receptor»;
- restaurant «Avocado»;
- cafe-restaurant «Loving Hut».
There will be presented first courses, second courses, appetites and desserts, drinks in the menu of “Green Cuisine” restaurant:
- soups (dal, potage, borsch, shchi (cabbage soup), rassolnik (soup with pickled cucumbers), okroshka and gazpacho during hot season and others of the kind);
- garnish (plain rice, rice pulao (pilau), buckwheat, mashed potato or fried potato, etc.);
- appetites (subji, chick-pea in spinach, cutlets of vegetables, zrazy, paneer with a sauce, etc.);
- salads and cold snacks (including fruit salad, rajitu, lassi, etc.);
- pastry (no less than three kinds (pasties with sweet and salted filling, cheesecakes, slices or loafs of non-yeasted, curd patties, pizzas, etc.)
In the context of a project the realization of a several main courses is presumed:
1. The establishment of catering (vegetarian restaurant).
2. The shop for prepared and freeze products.
3. Pastry to order.
4. Organization of special events and celebrations.
5. Home delivery, office delivery (cafe menu + pizza and sushi).
6. Take-out food.
7. Business-lunch.
8. Pastry delivery to other shops.
Idea of cafe-restaurant
The aim of the project is establishing of the vegetarian fast service cafe-restaurant in Moscow. The needs of a target audience of restaurant’s conception, positioned as a vegetarian, require the maintenance of the strict rules. Primarily, the dishes should be cooked considering the canons of vegetarianism that is a removal of products of animal origin from the menu.
Parameters of products sold
All products and dishes presented for realization should be cooked without using products of animal origin themselves or during the process of preparation.
Products suppliers will be subjected to thorough selection to correspond to the café’s requirements. The priority on products’ delivery will be given to small private farming enterprises. There is also considered a variant of self-contained growing of vegetables (cucumbers, tomatoes, cabbage, greens, etc.).
CHAPTER 1. PROJECT’S DESCRIPTION
1.1. Idea of café-restaurant
1.2. Parameters of products sold
1.3. Requirements for café-restaurant
1.4. Design and positioning of the cafe
1.5. Menu of café-restaurant «Green Cuisine»
1.6. Permissive documents for the opening of café-restaurant
CHAPTER 2. MARKET ANALYSIS
2.1. Analysis of the market of catering in Russian Federation
2.2. Market of catering in Moscow
2.3. Delivery of prepared dishes in Moscow
CHAPTER 3. PROJECT’S COMPETITORS
CHAPTER 4. ORGANIZATIONAL PLAN
4.1. Manning table of the project «Green Cuisine»
CHAPTER 5. SALES TARGET AND MARKETING STRATEGY
5.1. Pricing policy of the cafe
5.2. Attracting the clients
CHAPTER 6. OPERATIONAL PLAN
6.1. Basis of the choice of restaurant’s location
6.2. Characteristics of the required apartment (rent)
6.3. Structure of area usage
6.4. Equipment for the restaurant
6.5. Choice of the products’ suppliers
6.6. Diagram on project’s realization
CHAPTER 7. FINANCIAL PLAN
7.1. Assumptions of the project
7.2. Sales forecast
7.3. Unit sales (in terms)
7.4. Sales price of project’s positions
7.5. Revenue from the project’s products
7.6. Prime cost of project’s categories
7.7. Capital expenditure of the project (summarily, RUB)
7.8. Fixed cost (monthly)
7.9. Project’s taxes
7.10. Profit and loss statement
7.11. Calculation of the discounting rate using the WACC method
7.12. Cash flow statement
7.13. Project’s cost efficiency index
CHAPTER 8. ANALYSIS OF THE PROJECT’S SENTIMENTAL VALUE
INFORMATION OF THE COMPANY «VTSCONSULTING»
1.1. Idea of café-restaurant
1.2. Parameters of products sold
1.3. Requirements for café-restaurant
1.4. Design and positioning of the cafe
1.5. Menu of café-restaurant «Green Cuisine»
1.6. Permissive documents for the opening of café-restaurant
CHAPTER 2. MARKET ANALYSIS
2.1. Analysis of the market of catering in Russian Federation
2.2. Market of catering in Moscow
2.3. Delivery of prepared dishes in Moscow
CHAPTER 3. PROJECT’S COMPETITORS
CHAPTER 4. ORGANIZATIONAL PLAN
4.1. Manning table of the project «Green Cuisine»
CHAPTER 5. SALES TARGET AND MARKETING STRATEGY
5.1. Pricing policy of the cafe
5.2. Attracting the clients
CHAPTER 6. OPERATIONAL PLAN
6.1. Basis of the choice of restaurant’s location
6.2. Characteristics of the required apartment (rent)
6.3. Structure of area usage
6.4. Equipment for the restaurant
6.5. Choice of the products’ suppliers
6.6. Diagram on project’s realization
CHAPTER 7. FINANCIAL PLAN
7.1. Assumptions of the project
7.2. Sales forecast
7.3. Unit sales (in terms)
7.4. Sales price of project’s positions
7.5. Revenue from the project’s products
7.6. Prime cost of project’s categories
7.7. Capital expenditure of the project (summarily, RUB)
7.8. Fixed cost (monthly)
7.9. Project’s taxes
7.10. Profit and loss statement
7.11. Calculation of the discounting rate using the WACC method
7.12. Cash flow statement
7.13. Project’s cost efficiency index
CHAPTER 8. ANALYSIS OF THE PROJECT’S SENTIMENTAL VALUE
INFORMATION OF THE COMPANY «VTSCONSULTING»
TABLES
Table 1. The largest services of food delivery (Russia and Moscow)
Table 2. Competitors of the project of vegetarian café-restaurant «Green Cuisine»
Table 3. Manning table of the project «Green Cuisine»
Table 4. Price of realization of products in restaurant
Table 5. Conventions used in project’s settlements
Table 6. Fund of remuneration of labor of project’s employees
DIAGRAMS
Diagram 1. Structure of consumer disbursements of Russian Federation citizens on visiting restaurants in comparison with other expenses, %
Diagram 2. Structure of market of catering in Russia considering the idea of establishment, % from the general amount of network establishments, thsd.
Diagram 3. Growth rate of the extent of fast-food market in Russia, money terms, $ mln. USD32
Diagram 4. Main rates of the project
Diagram 5. Dynamics of retained earnings of the project
ILLUSTRATIONS
Illustration 1. Plan of apartment of the restaurant «Green Cuisine»
Illustration 2. Approximate interior of the restaurant’s guest zone (view 1)
Illustration 3. Approximate interior of the restaurant’s guest zone (view 2)
Illustration 4. Shop-window for realization of prepared products of restaurant (view 1)
Illustration 5. Shop-window for realization of prepared products of restaurant (view 2)
Illustration 6. Shop-window for realization of prepared products of restaurant (view 3)
Illustration 7. Approximate interior of the restaurant’s guest zone (view 3)
Illustration 8. Elements of decorating the interior of restaurant (variant 1)
Illustration 9. Elements of decorating the interior of restaurant (variant 2)
Illustration 10. Elements of decorating the interior of restaurant (variant 3)
Illustration 12. Approximate plan of restaurant’s apartment
Illustration 13. Variant of the chairs arrangement in the main room
Illustration 14. Banquet arrangement of the chairs in the main room of the restaurant
Table 1. The largest services of food delivery (Russia and Moscow)
Table 2. Competitors of the project of vegetarian café-restaurant «Green Cuisine»
Table 3. Manning table of the project «Green Cuisine»
Table 4. Price of realization of products in restaurant
Table 5. Conventions used in project’s settlements
Table 6. Fund of remuneration of labor of project’s employees
DIAGRAMS
Diagram 1. Structure of consumer disbursements of Russian Federation citizens on visiting restaurants in comparison with other expenses, %
Diagram 2. Structure of market of catering in Russia considering the idea of establishment, % from the general amount of network establishments, thsd.
Diagram 3. Growth rate of the extent of fast-food market in Russia, money terms, $ mln. USD32
Diagram 4. Main rates of the project
Diagram 5. Dynamics of retained earnings of the project
ILLUSTRATIONS
Illustration 1. Plan of apartment of the restaurant «Green Cuisine»
Illustration 2. Approximate interior of the restaurant’s guest zone (view 1)
Illustration 3. Approximate interior of the restaurant’s guest zone (view 2)
Illustration 4. Shop-window for realization of prepared products of restaurant (view 1)
Illustration 5. Shop-window for realization of prepared products of restaurant (view 2)
Illustration 6. Shop-window for realization of prepared products of restaurant (view 3)
Illustration 7. Approximate interior of the restaurant’s guest zone (view 3)
Illustration 8. Elements of decorating the interior of restaurant (variant 1)
Illustration 9. Elements of decorating the interior of restaurant (variant 2)
Illustration 10. Elements of decorating the interior of restaurant (variant 3)
Illustration 12. Approximate plan of restaurant’s apartment
Illustration 13. Variant of the chairs arrangement in the main room
Illustration 14. Banquet arrangement of the chairs in the main room of the restaurant
